Tag: Gram

Potato Salad

Source & History

Leah texted recently pointing out that there was no potato salad recipe on the website. So…This is potato salad the way my mother used to make it.

Notes

  • some people like to put chopped hard boiled eggs in potato salad. I don’t like them, so I don’t. Feel free to add them to this if you want to.
  • if you are feeling lazy, buy a bottle of potato salad dressing from the supermarket to use with this.
  • if you really want it to be like Gram’s – use Grannie’s Mayonnaise recipe like she used to do.
  • I would probably used more than one spring onion for this.
  • I sometimes cook the potatoes the day before and refrigerate them overnight.
  • Grams used to sprinkle the top with paprika “to give it a little colour” before serving.

Gram’s Dill Pickles

Source & History

This is based on Mum’s dill pickle recipe, which I have courtesy of my brother Doug, and which would also be, I suspect, the one that her mother used. I spoke to Doug & he says that he has another recipe which he thinks tastes better – so I combined them. Mum’s didn’t have the pickling spice & the sugar.

Notes

  • the idea of the soaking overnight in cold water is to firm up the cucumbers before pickling them. 
  • Doug said that Mum said to leave the pickles at least 3-6 weeks to cure before eating them. He also said that he prefers to use them after only 2 weeks.
  • For how to sterilise your jars go to Sterilising Jars (The Easy Way).

 

Gram’s Heavenly Jam

Source & History

This is a jam recipe that Doug got from Mum. He says that it’s name is appropriate. He is also the one who reduced the quantities to a more manageable level. The original recipe called for 4 oranges, 2 lemons, a dozen each of pears, peaches and apples. The quantity it made must have been huge! I am giving you the reduced version here.

Note

  • The fruit mixture made 8 cups and, as the requirement is to add 3/4 that amount in sugar, 6 cups of sugar were used.
  • Doug used MacIntosh apples which we can’t get in Australia so I am suggesting that the best alternative would be Pink Lady or Grannie Smith apples.
  • This made seven 250ml jars of jam. 
  • If you’re not sure how to sterilise jars, try this link Sterilising Jars (The Easy Way)

Update

I tried making the jam and the attempt was pretty successful. Just a few more notes for clarification:

  • No you don’t peel the oranges & lemon.
  • I used Pink Lady apples and I think next time I will use Grannie Smiths – I would like the extra tartness from the Grannie Smith apple.
  • I measured how much fruit mixture I had before adding the sugar and then used the calculation (no. of cups of fruit x .75) to work out how much sugar to add.
  • The sterilising technique worked well, just be careful not to put the oven up higher than it says in the instructions – I did that and 4 of the 5 jars I had in the oven broke
  • I think I could have boiled it a little longer than I did because the first attempt didn’t set. However, I bought some Jamsetta (pectin) from the supermarket and reboiled the jam following the instructions on the packet and that did the trick.

Gram’s 2-hr Buns

Source & History

Doug has this in his collection.  I think that this might be the recipe that Mum used when she made her famous (in the family, anyway) cinnamon buns.

I remember my Grannie teaching me the ‘right’ way to shape buns. She always buttered her hands when she was doing it.

Note

  • made these last weekend and they were gobbled down. However, they do go stale overnight (still good toasted) so I would be inclined from now on to make these to be eaten on the day they are made. 

Gram’s Wholemeal Bread

Source & History

This is my mother’s recipe for wholemeal bread. My brother Doug, from whom this recipe comes calls it Wholewheat Bread. I watched him make it when I was in Canada in June 2011. It was the first time in a very long time that I had freshly baked bread!

 

Notes

I made this last weekend for the first time (and have made it again since then) and there were a few things that you might like to note:

      • molasses in Australia isn’t the same as molasses in Canada – the first time I made this I substituted golden syrup for the molasses and it worked but the bread was a little sweet. The second time I used treacle – it worked really well. The bread tastes just like I remember it.
      • It doesn’t tell you how long to knead the bread – the recommended time is 10min. The first time I estimated the time.  But the bread rose much better on the second attempt when I timed the kneading and really did do 10min.
      • If you’re not sure how to knead the bread, have a look at this:

 

 

  • Before placing the dough into loaf pans you need to shape it into loaves – have a look at this to see how to do that

 

  •  And finally, Mum said that to test whether the bread is properly cooked, you should tap it on the bottom when you turn it out of the pan. If it sounds hollow the bread is done.

Gram’s Rye Bread

Source & History

This is my mother’s rye bread recipe. Mum could sometimes be rather reluctant to share recipes with those outside the family. Especially if the recipe was for something that she liked to take to community events where bringing food was expected. How could you be sure that no one else would have brought what you were bringing if you handed the recipe out to everyone? My sister-in-law says that she had to marry my brother to get this recipe! This recipe came originally from the manager of the mine where Dad worked – his origins were Swedish, so originally this was the recipe for Swedish Rye Bread. I’ve never made this, but Jane (my sister-in-law) and my brother Doug (not her husband) make it regularly which is why this recipe comes from Doug’s collection.

Note

  • The molasses in this recipe is the one you get in North America and is, I believe, made from corn. The molasses you get in Australia is not the same. If you can’t get the North American kind, try using treacle, I’ve found it works in other recipes.

Nanaimo Bars

Source & History

Another recipe from Mum’s collection. It seems to me that anyone making Nanaimo Bars should use the Canadian recipe, seeing as how it originated in Nanaimo, British Columbia. The variation that I have seen most often in Australia is the mint one where the filling layer is green & mint-flavoured.

Note

  • Use shredded and not dessicated coconut in the bottom layer – shredded coconut is more commonly used in Canada. I never saw dessicated coconut until I came to Australia
  • The original recipe used Bird’s Custard Powder but if you can’t find that then Foster-Clark’s is OK too.
  • If you can’t find digestive biscuits, use any plain biscuit (milk arrowroot, or morning coffee biscuits)

Date Nut Loaf

Source & History

This is another of Mum’s recipes – I love it, which is why I rarely make it. I eat it.

Notes

  • We always use walnuts for the nuts in the recipe. Keep a few to sprinkle on the top before baking this if you want it to look a little fancy.

Banana Loaf

Source & History

This is a recipe that I copied from my mother’s recipe collection. It’s especially yummy sliced and spread with butter. It’s also a good one to take when asked to bring something for a cake stall at school.

Note

  • sprinkle the top before baking with chopped walnuts or flaked almonds or cinnamon & sugar if you want to fancy it up.   

Best Ever Muffins

Source & History

When the muffin craze first began, back in the days when it was hard to find muffin pans & impossible to find paper baking cases for muffins, I decided that I wanted to try making them. I knew that my mother had started making muffins as a substitute for cake when my father was put on a low fat, low salt, low sugar diet, so I asked her for some recipes – this is one that she sent. All her muffin recipes use oil instead of butter.

Notes

Variations:

  • Blueberry-Lemon Muffins: as above, & combine ¾ – 1 cup fresh or frozen [thawed & drained] blueberries and 2 tbsp sugar. Fold into batter with 1 tsp of grated lemon peel. Bake as directed
  • Banana-Nut Muffins: as above, stir 1 cup of mashed/chopped banana and ¼ cup chopped nuts into batter. Bake 25-30min.
  • Apple-Sultana Muffins: as above, add ¾ tsp salt & ½ tsp cinnamon to dry ingredients. Stir 1 cup peeled chopped apple (or apple pie filling) and ¼ cup sultanas into the batter. Fill greased muffin tins 2/3 full. Sprinkle with topping mixture (2 tbsp sugar + ½ tsp cinnamon). Bake as directed.

 

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